Candied Hasselback Sweet Potatoes with Toasted Marshmallows
If you are in charge of a side dish this year try these candied hasselback sweet potatoes. You get all of the flavor from a sweet potato casserole packed into a delicious individual side!
Servings: 6
Ingredients
Compound Butter
- 1 stick of butter
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
Hasselback Potatoes
- 6 small to medium sweet potatoes
- 1 cup mini marshmallows
Instructions
- At least an hour in advance mix together a stick of room temperature butter along with the other compound butter ingredients. Form the butter into a log and wrap it in parchment paper. Pop this into the freezer for at least an hour
- When you are ready to cook grab the sweet potatoes. One at a time cut slits into the sweet potatoes 1/4 inch apart while leaving a 1/4 inch uncut at the bottom to keep the potato together. Do this to all 6 sweet potatoes.
- Slice the compound butter into thin discs. Carefully place a disc into each slit you cut into the sweet potatoes. Place them apart on an aluminum lined sheet pan. Pop the tray into an oven preheated to 375 degrees. Cook for 45-55 minutes
- For extra deliciously candied sweet potatoes spoon over the melted compound butter at 10 and 15 minutes.
- Once the sweet potatoes are fully cooked carefully add the marshmallows on top. Switch the oven to high broil and pop the potatoes in to brown the marshmallows for about 2 minutes.